With the recent heat we’ve been having here on the East coast, I bet all your Zucchini plants have just been exploding! Mine have put forth a bountiful crop that at times left me searching for new ideas on what to make with all of it. Mind you, I have learned my (parents’) lesson, and only planted 2. Of which one just said goodbye thanks to evil bugs, but that’s another story altogether…
Grilling is one of my favorite ways to prepare zucchini, especially when the thermometer tops out just shy of 100°F and this recipe makes use of all. Grilling, summer produce and, uhm, more grilling 🙂
For each flat bread you need about:
- 1/2 to 3/4 cups of your favorite pizza dough (store-bought is a great shortcut), depending on how thick you want your bread to be.
- 1/2 zucchini, sliced into 1/4″ thick rounds
- some Olive Oil for brushing the zucchini
- Sea salt
- Pesto (home-made is best)
- 2 tbsp grated Parmigiano (Parmesan)
- 1 tbsp pine nuts
- Slice Zucchini into rounds, brush with some Olive oil and sprinkle with a touch of salt.
- Grill zucchini, turning once when slightly browned, while you pre heat your gas grill, it is important the grill be really hot before you toss the flat bread on. I like to get mine to about 450° to 500°F before I proceed. Set aside
- Roll out your dough until about 10″ in diameter (it will look really thin if you are using 1/2 cup of dough). Make sure to use enough flour so the ready to grill bread doesn’t stick to the surface or another bread as you get ready.
- When the grill is ready, gently transfer the dough onto the preheated and hot grates. Try to make sure the ends don’t hang into the fire too much by spreading it out and sliding the dough forward as you place it on the grates. You want to do this quickly as to not let the heat escape. Close the lid.
- Grill flatbread for about 3 minutes. If the grill is nice and hot, they will puff up and look like little pillows. No worries, they will deflate once flipped.
- In the meantime, run and get everything else you need: Pesto, Parmigiano, and grilled Zucchini. Turn Flatbread and quickly spread pesto on top of the already baked side. (Poke it with the spatula if necessary to deflate), sprinkle 2 tbsp of cheese on top, layer with the already grilled zucchini, top with rest of cheese, and close the lid. At this point, turn the grill down to medium, or if you only make one, turn the burner directly under the bread off, leaving only indirect heat.
- When the cheese is melted, transfer your creation to a plate and toss with the pine nuts before serving.